Time-Traveler's Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A deeply savory stew simmered to perfection with slow-cooked beef and earthy root vegetables, evoking the warmth of a cherished memory. This American one-pot recipe, ready in about 145 minutes, pairs beef chuck roast, carrots, and parsnips for a weeknight-friendly dinner. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs beef chuck roast
• 4 medium carrots
• 3 medium parsnips
• 1 large onion
• 2 stalks celery
• 4 cloves garlic
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaf
• 2 tbsp olive oil
• 3 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Cut 1.5 lbs beef chuck roast into 1-inch cubes and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a heavy pot over medium-high heat until shimmering, then brown the beef in batches for 3-4 minutes per side until deeply seared, transferring to a plate.
2. Step 2: Dice 1 large onion and 2 stalks celery, then add to the pot with 4 cloves minced garlic. Cook for 3 minutes until softened, stirring constantly to prevent burning.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute until darkened, then sprinkle 3 tbsp all-purpose flour over the mixture, stirring to form a paste.
4. Step 4: Add 4 cups beef broth and 1 tsp dried thyme, scraping up any browned bits from the pot bottom. Return the browned beef and any accumulated juices to the pot, then add 4 medium carrots peeled and chopped into 1-inch pieces and 3 medium parsnips peeled and chopped into 1-inch pieces.
5. Step 5: Bring to a gentle simmer, then reduce heat to low, cover, and cook for 2 hours until the beef is fork-tender and vegetables are soft.
6. Step 6: Remove and discard 2 bay leaves, then adjust seasoning with additional salt and pepper if needed.